Scallopini Marsala Recipe
Ingredients
| 4 thin veal steaks | ||
| 1 egg, lightly beaten | ||
| Flour | 2 Tablespoon | |
| Paprika | 2 Teaspoon | |
| Butter | 1 Tablespoon | |
| Mushrooms | 90 Gram, sliced | |
| Quarter cup Marsala | ||
| Three quarters cup beef stock | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. Trim excess fat from meat, pound lightly, coat with beaten egg. Combine flour, paprika and seasonings. Coat meat in flour mixture.
2. Heat browning dish on HIGH for eight minutes, add butter and meat, cook on HIGH for three minutes. Turn meat over halfway through cooking. Remove meat, keep warm.
3. Add mushrooms to dish, cook on HIGH for three minutes. Stir once during cooking. Stir in Marsala and stock. Return meat to dish, cover, cook on DEFROST for ten minutes.
2. Heat browning dish on HIGH for eight minutes, add butter and meat, cook on HIGH for three minutes. Turn meat over halfway through cooking. Remove meat, keep warm.
3. Add mushrooms to dish, cook on HIGH for three minutes. Stir once during cooking. Stir in Marsala and stock. Return meat to dish, cover, cook on DEFROST for ten minutes.
Chef
